Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Authentic Recipe For Baba-ghannouj Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Purple eggplant
4 Garlic cloves
2 Limes or lemons, juice of
1/4 Cup(s) Tehina, up to 1/3
1 1/2 Teaspoon(s) Salt, or to taste
A few drops of liquid smoke
extract optional
For garnish: whole parsley leaves with 1/4" of stem left on and sweet
paprika (hot paprika or cayenne may be substituted). Roast eggplant
over an open hardwood fire (in that case omit smoke extract) or on BBQ
until skin is thoroughly charred and eggplant is totally soft (test
with skewer). OR Roast eggplant in 500 degrees oven until totally soft
through and through (test with skewer). Place roasted eggplant in a
basin of cold water and remove every bit of skin. Put eggplant in
colander to drain water away. In mortar, pound garlic with salt until
reduced to a smooth paste. Place garlic-salt paste in food processor
and add lime or lemon juice (I prefer lime), tehina and smoke extract
if used. Process on continuous. If dressing coagulates (citric acid
will do that to tehina), add JUST ENOUGH water, in a thin stream,
until dressing reliquefies to a thick yet pourable texture (like heavy
pancake batter). Place eggplant in shallow serving bowl. With 2 forks,
shred the meat thoroughly. Do not process the eggplant in the food
processor, as that completely ruins the texture, which should be
somewhat stringy (but very very soft!). Blend in the dressing
uniformly. Smooth surface of baba-ghannooj and decorate by sticking
the parsley stem down in the b-g in a regular pattern. Sprinkle a
little paprika between the "florets". You may also drizzle a little
bit of extra-virgin olive oil in tiny pools here and there on the
surface. Serve with warm Arabic bread, tomato wedges, spring onions,
oil- or brine-cured olives (green or black) and cucumber pickles (NOT
the sweet kind. Kosher dills work well). Recipe by: Posted to
recipelu-digest by Badams <> on Feb 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 30402
Calories From Fat: 53
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 4439.8mg
Potassium: 15662.8mg
Carbohydrates: 1338.5g
Fiber: <1g
Sugar: 1334.7g
Protein: 7.1g

Scale this recipe to Servings [?]